The BEST Coconut Cream Pie | Extra Flaky Crust from Scratch

If you love rich, creamy coconut desserts and melt-in-your-mouth pie crusts, you’re going to love this Coconut Cream Pie! 🥥🥧 In this video, I’ll show you step-by-step how to make a silky-smooth coconut custard filling and pair it with an extra flaky, buttery homemade pie crust. This is a classic dessert that feels extra special but is easy enough to make at home. Whether you’re baking for a holiday, a family gathering, or just because—it’s a crowd-pleaser every time! ✅ Flaky, golden pie crust from scratch ✅ Creamy coconut filling loaded with flavor ✅ Perfect make-ahead dessert ✨ Subscribe for more homemade desserts, cozy recipes, and from-scratch favorites! 👇 Let me know in the comments—what’s your favorite pie flavor? Please share photos of your pie on Country Legacy's Facebook Page: https://www.facebook.com/profile.php?id=61571919446434 Flaky Pie Crust (Makes double crust) ▢3 cups (381 grams) all-purpose flour ▢2 tablespoons granulated sugar ▢1 1/2 teaspoons fine salt ▢2 1/2 sticks cold butter ▢1/2 cup to 3/4 cup ice cold water (start with ½ cup then add more if needed.) Cut cold butter into small chunks or run the butter through a grater. In a deep, medium-sized mixing bowl, combine the flour, sugar, and salt. Add the cold grated or cut-up butter, tossing to combine. Use a pastry blender or two knives to cut the butter into the flour mixture until you have butter the size of a pea or smaller. Divide the dough in half. Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch-wide disk shape. Refrigerate for at least six hours, preferably overnight. Let the dough sit at room temperature for 5 to 10 minutes or until slightly pliable. Roll the dough out on a floured work surface. Keep turning the dough to ensure it doesn’t stick to the counter until it’s an even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12-inch circle about 1/8-inch thick. Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-2-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork. Optional for an even flakier crust: Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. Bake dough: If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. Line the chilled crust with parchment paper. Fill the crust with pie weights, granulated sugar, rice, or dried beans. Bake for 20 minutes or until solidified. Remove paper and weights. Continue to bake until browned at the edges with light browning in the center, about another 7 to 10 minutes. For a double-crust recipe with filling, follow the recipe directions. Coconut Cream Pie • 2/3 C. Sugar • ¼ C. Cornstarch • ¼ tsp. Salt • 2 ½ C. Whole Milk • 3 Egg Yolks • 1 T. Butter • 2 tsp. Vanilla • 1 Cup Coconut (*extra if you want to toast some for garnish) • 1 C. Heavy Whipping Cream, whipped with 1 T. sugar. • Baked 9” pie shell Combine sugar, cornstarch, and salt in a 3 qt. saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until the mixture boils. Cook for 2 minutes more over low heat, stirring constantly. Remove from heat. Gently stir in butter, coconut, and vanilla. Cool completely. Whip the heavy whipping cream with 1 T. sugar until stiff peaks form or the desired thickness is achieved. Once the pudding and crust have cooled, assemble the pie by putting the pudding in the crust first then whipped cream on top. Garnish with *toasted coconut if desired. #cooking #coconut #pie #coconutcream #piecrust #flakycrust #cookingathome #baking